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Vegan Pumpkin Cake Recipe

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4 from 10 reviews

This Vegan Pumpkin Cake is a moist and flavorful two-layer cake bursting with autumn spices and rich pumpkin purée. Made without dairy or eggs, it features a homemade pumpkin spice blend and a creamy vegan pumpkin spice cream cheese frosting. Perfect for fall celebrations or anytime you crave a delicious, plant-based dessert.

Ingredients

For the Cake

  • 2⅔ cups (280 g) plain flour
  • 1¼ cups (240 g) caster sugar
  • ¾ cup (70 g) melted vegan butter
  • ¼ cup (50 ml) vegetable oil
  • ½ cup (100 ml) soy milk
  • 1½ cups (390 g) pumpkin purée
  • 2 tbsp cornflour
  • 1 tbsp apple cider vinegar
  • 1–2 tsp vanilla flavouring
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp homemade pumpkin spice blend
  • 1 batch of vegan pumpkin spice cream cheese frosting

Homemade Pumpkin Spice Blend

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground cardamom

For Frosting Decoration

  • ½ cup vegan pumpkin spice cream cheese frosting
  • 1 tsp beetroot powder
  • 1 tsp turmeric powder

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease two 18 cm cake tins and line the bases with baking parchment to prevent sticking.
  2. Make Vegan Buttermilk: Combine the soy milk and apple cider vinegar in a measuring jug. Stir briefly and leave for a couple of minutes to curdle into vegan buttermilk, which adds a tang and helps the cake rise.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, caster sugar, cornflour, baking powder, baking soda, and the homemade pumpkin spice blend until evenly combined.
  4. Combine Wet Ingredients: Add the melted and slightly cooled vegan butter, vegetable oil, pumpkin purée, vanilla flavouring, and the prepared vegan buttermilk to a separate bowl. Mix until smooth to create the wet batter.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the cake light and tender.
  6. Divide and Bake: Evenly divide the batter between the two prepared cake tins. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in their tins for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare Colored Frosting: Take approximately ½ cup of the vegan pumpkin spice cream cheese frosting and place it in a small bowl. Mix in 1 teaspoon of beetroot powder and 1 teaspoon of turmeric powder until you achieve a beautiful orange color.
  9. Assemble the Cake: Place the first cooled sponge layer on your serving plate. Spread a generous layer of the plain cream cheese frosting evenly over the top.
  10. Add Second Layer: Place the second sponge layer on top and gently press down to secure.
  11. Frost the Cake: Cover the entire top and sides of the cake with the remaining plain cream cheese frosting, smoothing it out evenly.
  12. Decorate with Orange Frosting: Dot teaspoons of the colored orange frosting randomly around the top and sides of the cake. Using a toothpick or small skewer, drag through the orange dots in circular, swooping motions to create beautiful natural swirls.
  13. Serve: Slice, serve, and enjoy this delicious vegan pumpkin cake!

Notes

  • Ensure vegan butter is melted and slightly cooled before adding to wet ingredients to avoid cooking them prematurely.
  • Do not overmix the batter to maintain a tender crumb.
  • The homemade pumpkin spice blend can be stored in an airtight jar for future use.
  • For best results, use fresh pumpkin purée or high-quality canned pumpkin purée without added spices.
  • Allow cakes to cool completely before frosting to prevent melting the cream cheese frosting.
  • You can substitute soy milk with any other plant-based milk if desired.
  • The frosting decoration technique adds a visually appealing finish but is optional.

Find it online: https://yumntasty.com/vegan-pumpkin-cake-recipe/